COCONUT GARLIC PARWAL

Tips & Tricks for Perfect Coconut Garlic Parwal
Choose young, tender parwal for the best texture and taste. Slice them evenly for uniform cooking. Lightly roasting the dry coconut before grinding enhances aroma. Don’t over-grind the garlic and roasted chana dal to preserve a bit of texture. Add the coconut mixture only after the tempering to avoid burning. Always cook on medium flame to balance flavor and prevent spices from turning bitter. Finish with fresh coriander for a burst of freshness.
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Step-by-Step Recipe : Coconut Garlic Parwal
INGREDIENTS
- Parwal: 150 grams, chopped into small pieces
- Dry Coconut: 30 grams
- Red Chillies: 3
- Jeera (Cumin Seeds): 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Putnala Pappu (Roasted Chana Dal): 2 tablespoons
- Garlic Cloves: 5
- Oil: 2 tablespoons
- Coriander (Cilantro): 2 tablespoons, chopped
- Salt: To taste
- For Tempering:
- Oil: 1 tablespoon
- Mustard Seeds: 1/2 teaspoon
- Jeera (Cumin Seeds): 1/2 teaspoon
- Chana Dal: 1/2 teaspoon
- Red Chilli Pieces: 1
- Curry Leaves: 10
- Garlic Cloves: 4, sliced
- Turmeric Powder: 2 pinches
- Hing (Asafoetida): A pinch (optional)


PREPARATION STEPS
Cook Parwal:
- Heat 2 tablespoons of oil in a pan.
- Add chopped parwal and fry until it is cooked and slightly golden. Set aside.
Prepare Coconut Mixture:
- In a grinder or mixer, combine the red chillies, jeera, dry coconut, black pepper, and salt.
- Grind into a smooth powder.
- Add the putnala pappu and garlic cloves. Grind coarsely to combine.
Prepare Tempering:
- In a pan, heat 1 tablespoon of oil.
- Add mustard seeds, jeera, chana dal, red chilli pieces, curry leaves, and sliced garlic.
- Fry until the garlic is golden brown and the spices are fragrant.
Combine Ingredients:
- Add the cooked parwal to the pan with the tempering.
- Fry for 1 minute, mixing well.
- Add the coconut mixture and turmeric powder. Mix thoroughly.
- Cook for another 2-3 minutes, stirring occasionally.
Finish and Serve:
- Add chopped coriander and mix well.